Olive oil is a remarkably resilient fruit juice, and freezing
temperatures have little to no effect on its nutrient content. A 2013
study by Mulinacci et al. confirmed that freezing extra-virgin olive oil
for 12-18 months does not compromise its quality. In fact, the study
revealed that the oil's aromatic profile improved over time, and its
nutrient content remained intact. These findings were discovered by a
team of expert chemists from Italy, who demonstrated that frozen olive
oil retains its safety for consumption and can even improve in flavor
after being frozen for an extended period.
The brown bits in your olive oil are small particles of the olive fruit,
including skin, pulp, and pits, that are not removed during the
pressing process. These particles are natural and safe to consume, and
they can be found in unfiltered olive oil. Unfiltered olive oil has
higher levels of nutrients and antioxidants compared to filtered olive
oil, making it a healthier option. The brown particulate matter may
settle to the bottom of the bottle over time, but some may float in the
oil. The quality of the particulate matter can vary, but it is safe to
consume and can even add to the flavor profile of the oil.
While Selo Olive Oil
is not currently kosher-certified, we can attest that the master olive
mill we use strictly prohibits contact with any foodstuffs other than
olives. We are actively working on acquiring a kosher certification to
meet the needs of our customers who observe kosher dietary laws.
Are you looking for information on what constitutes as kosher olive oil? Click here.
Extra virgin olive oil is made from the first cold-pressing of olives,
has no chemicals or solvents added, and has a fruity, intense flavor
profile. Standard olive oil is a blend of cold-pressed and processed
oils, has a milder flavor, and may have chemicals added.
Check out our guide to learn about the difference between standard and extra virgin olive oil here.
Croatian extra virgin olive oil is unique due to the combination of
climate, soil, and expertise of the local producers. The olive trees are
grown on the sunny hillsides of the Adriatic coast, which provides an
ideal environment for the olives to ripen and develop their flavor.
Croatian producers also use traditional methods of harvesting and
pressing the olives, which helps to preserve the quality and taste of
the oil.
Explore the flavorful regions of Croatian olive oil in this blog post.
Croatian extra virgin olive oil is rich in healthy monounsaturated fats
and antioxidants, which can help to lower cholesterol, reduce the risk
of heart disease, and improve overall health. It also contains high
levels of vitamin E and phenols, which have anti-inflammatory properties
and may help to protect against cancer.
To ensure that you are purchasing authentic Croatian extra virgin olive
oil, look for labels or certifications that indicate the oil has been
produced in Croatia and meets certain quality standards. You can also
look for specific varieties of Croatian olives, such as Oblica or Buza,
which are known for their high quality and unique flavor profiles.
Want to know more about how Selo picks their olives? Check it out here.
Fraud in the olive oil industry is a significant problem, with some
estimates suggesting that up to 80% of olive oil labeled as "extra
virgin" may be adulterated or mislabeled.
Some ways to identify counterfeit extra virgin olive oil include
checking for a harvest date, looking for a certification seal, and doing
a taste test.
Become a pro at recognizing genuine extra virgin olive oil with our helpful guide.
Croatian extra virgin olive oil is a versatile ingredient that can be
used in a variety of dishes, from salads and marinades to sautés and
sauces. It is best used in dishes that require a delicate and fruity
flavor, such as grilled fish, roasted vegetables, and pasta dishes. It
can also be used as a finishing oil to drizzle over dishes just before
serving.
Discover the art of frying with Selo olive oil here.
"Early harvest" olive oils are made from olives that are harvested
before they are fully ripe. This results in a greener, more bitter oil
that is higher in antioxidants and has a longer shelf life.
Polyphenols are a type of antioxidant found in olives and olive oil.
They have been shown to have anti-inflammatory, antioxidant, and
anticancer properties.
Olive oil can be safely used for up to two years after the seal is
broken, provided it is stored properly and does not exhibit any signs of
spoilage or rancidity. However, the antioxidant levels in olive oil are at their highest within the
first few months after the seal is broken. After about three months, the
levels of antioxidants begin to decline gradually. Therefore, to reap
the maximum nutritional benefits from your olive oil, it's best to use
it within the first three months of opening, provided it's stored
correctly and doesn't show any signs of spoilage. It's also essential to
store the oil in a cool, dark place away from light and heat sources,
which can accelerate oxidation and spoilage.
Learn more about extending the shelf life of your olive oil here.
The best way to store olive oil is in a cool, dark place away from light
and heat sources. It should be kept in an airtight container and
consumed within a few months of opening.
Learn more about extending the shelf life of your olive oil here.
At present, we provide complimentary shipping solely within the United
States for orders that surpass $70. Should you reside outside the US, we
can still accommodate your request for shipment, provided that you
cover the supplementary shipping fees, which may be considerable. Kindly
contact us at hello@selooils.com to initiate the process.
Our primary market is North America. Europe has a wide variety of regional olive oils to choose from, but Selo is not one of them. It doesn't make sense for us to sell olive oil in an already saturated market, so we bring our product to the US & Canada where it is bottled and stored for distribution. Our mission at Selo Oils is to share our special Croatian tradition with people who have simply never tried real extra virgin olive oil before.
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